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Mexican Rice Bowl with Beetroot Salsa & Baked Tortilla Chips

A school favourite, this flavourful Mexican rice dish is packed full of colourful goodness. It can be served in a bowl topped with beetroot salsa and a side of freshly made tortilla chips or can be made into a fun burrito-style meal.

Recipe developed by Endeavour Primary School, Andover

  • Easy
  • 4




  • Mexican Rice Bowl
  • 250g Tilda Brown & White Rice
  • 3 tbsp oil
  • 1 onion, finely diced
  • 1 green pepper, diced
  • 30g carrots, diced
  • 30g sweetcorn
  • 2 garlic cloves, grated
  • 2 fresh tomatoes, chopped
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp chilli powder
  • 400g chopped tomatoes
  • 30g peas
  • 600ml vegetable stock
  • Tortilla wraps
  • 15g coriander, chopped
  • Beetroot Salsa
  • 200g beetroot, diced
  • 1/4 of a cucumber, finely diced
  • 5g coriander
  • 2 tomatoes, finely diced
  • Juice of one lime
  • Chilli slices optional


  1. Add the oil to a large pan over a low-medium heat then add the onion, pepper, carrots and sweetcorn and cook until starting to soften.

  2. Add the garlic and fresh tomato along with the tomato paste and cook for a further 3 minutes.

  3. Add the spices followed by the chopped tomato, peas, stock and Tilda Brown & White Rice and bring to the boil, then reduce heat and allow to simmer for around 18-20 minutes, stirring occasionally.

  4. While that is simmering, prepare the Beetroot Salsa by mixing all the ingredients together and seasoning to taste. For a smoother salsa, blitz ingredients in a blender. Put to one side until ready to serve.

  5. Once all the liquid has been absorbed by the rice, stir in the coriander and season to taste.

  6. Transfer each portion to a bowl and top with the Beetroot Salsa. Serve with tortilla wraps cut into triangles and baked in the oven on 180°C for 3 minutes or until crispy.